White beans with Broccoli rabe and Horseradish

White beans with Broccoli rabe and horseradish! Happy December everyone. I thought I would kick this month off with one of my favorite winter vegetables broccoli rabe . If you have never eaten broccoli rabe you are in for a treat, (just tell the kids it’s a vegetable that will make them grow strong like the hulk). It is known as a cooking green due to it’s bitterness and loaded with fiber, minerals and a delicious change to kale. It makes a perfect vessel for the umami loaded sauce and beans.

I was inspired by this recipe from my pantry. The ingredients in the dish are things I make sure I have in my kitchen at all times. From canned beans, to sun-dried tomatoes, to lemons and anchovies. They all add a huge depth of flavor and have a long shelf life.

If your looking for a healthy, quick and delicious dish this is it. Use this bean mixture on top of a perfectly toasted piece of sourdough. Curl up next to the fire for a cozy winter meal.

Print Recipe

White beans with Broccoli rabe and Horseradish

Healthy, quick and loaded with flavor. Broccoli rabe will be your new favorite winter vegetable.

Prep Time15 mins

Cook Time20 mins

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: easyrecipes, healthy cooking, staplerecipe

Servings: 4

Ingredients

• 3 tbsp olive oil
• 1 small lemon thinly sliced
• 2 anchovy fillets
• 4 cloves garlic thinly sliced
• 1/2 bunch broccili rabe chopped
• 1/4 cup marsala wine
• 1/4 sundried tomaotes
• kosher salt and pepper
• 1 can white beans
• 1/4 cup fresh chopped parsley
• 2 tbsp fresh grated horseradish
• crushed red pepepr flakes

Instructions

• Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add marsala wine cook for 1 minute, add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
  
  Add beans and 1/4cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half,  about 5 minutes. Mix in parsley, sun dried tomatoes and 2 Tbsp. horseradish.
  
  Sprinkle with red pepper flakes, if desired, and top with more horseradish.

If you make this recipe please rate/comment below I love to hear from you!